Ingredients: |
Ingredients: 6 very large green apples, peeled, cored and sliced
1 lemon peel, cut into slices
2/3 cup brown sugar
6 large eggs, well beaten
2 cups pareve whip topping cream
1 tsp lemon juice
2 9-inch uncooked pie crusts
Candied lemon peels for garnish (optional)
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Directions: |
Directions:Place the sliced apples into a medium saucepan with 6 tbsp of water and the lemon peel slices. Bring to a boil, reduce to a simmer, and cover the pot. Let the apples cook for 25-30 minutes till very soft. Remove the lemon peels from the pot and mash the apples while they’re hot till they are smooth and have the consistency of applesauce.
Pour the mashed apples into a mixing bowl and allow to cool. Preheat oven to 375 º.
Stir in the brown sugar, beaten eggs, heavy whipping cream, and lemon juice.
Pour half of the apple pudding into each crust to make two puddings.
To make the crust a lovely golden brown color, whisk together 1 egg yolk with 1 tsp of water. Brush a thin layer of the egg wash onto the visible edge of the pie crust.
Place the puddings into the oven and bake for 80-90 minutes, or until the pudding no longer wiggles in the center and is browning in places around the outer edge of the crust. Err on the side of cooking it longer, rather than shorter—if you under-cook the pudding, it will turn out quite mushy. If the crust is browning faster than the pudding is baking, cover the outer crust edge with a layer of foil, leaving the pudding exposed in the center.
When the pudding is fully cooked, remove it from the oven and allow to cool.
Serve sliced, cold or at room temperature. Keep leftovers refrigerated for 3-4 days. |
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